Classic Spritz Cookies | Gold Medal Flour US (2024)

FAQs

Why do my spritz cookies taste like flour? ›

Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

Spritz cookies have one additional ingredient that shortbread cookies are missing: egg. Adding egg yolk to the dough makes it a bit easier to work with and helps the the cookies hold their cute shapes.

Spritzgebäck (German: [ˈʃpʁɪt͡sɡəˌbɛk]), also called a spritz cookie in the United States, is a type biscuit or cookie of German and Alsatian-Mosellan origin made of a rich shortcrust pastry. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery.

*Don't use non-stick cookie sheets as spritz cookies need to stick to the pan! *Also don't grease the sheets or use parchment paper. Spritz cookies release easily when made right!

If the dough is sticking to the bottom of the press instead of adhering to the pan, it might be too soft. Place it in the refrigerator for 3 to 4 minutes and try again. Butter is highly recommended when making Spritz cookie dough.

Once you've combined the flour and melted butter, the roux needs to be cooked for at least 2 minutes to cook out the raw flour. You can then choose to add your liquids to create a sauce or even continue cooking the roux.

You can't squeeze any cookie dough recipe through a cookie press, and that's because most are too thick to go through. Instead, you'll make a specific type of cookie called a spritz cookie.

Helpful Hints and Tips for Perfect Spritz Cookies:

Make sure you're using an ungreased non-stick cookie sheet. Greasing your pan will cause your cookies to spread. This dough is best used the day it's prepared. Do not chill the dough before using.

Crisp cookies like spritz cookies, butter cookies, and shortbread will keep well in an airtight container at room temperature for at least a week. These cookies also freeze well.

Mistake 1: The butter is too soft

If this happens, the butter will melt faster in the oven and your cookies will flatten before they can set.

Why are my spritz cookies tough? ›

Simply adding the flour to the stand mixer and beating it in runs the risk of overdeveloping gluten and giving you a tough or dense cookie (not what you want after all that work with the creaming). Instead, the best method is to add the flour and mix it in by hand, stopping as soon as no dry flour remains.

If you decide to use icing make sure the cookies are cooled completely before decorating them and don't add any sprinkles before baking. This spritz cookies recipe bakes quickly so keep an eye on them, you don't want them to brown they should just be starting to turn ever so slightly golden at the edges.

If you're tasting raw flour, it may be that your cake isn't thoroughly cooked. Your oven temperature may be too low. Get an oven thermometer and check to see if the oven is as hot as it is supposed to be. If it isn't, follow the manufacturer's directions to recalibrate it.

If your biscuits are floury and grainy…

The reason: The butter has not been incorporated evenly, leaving pockets of your cooked biscuits that are dry, dense, and filled with flour.

Overmixing your batter can lead to runny cookies.

I mixed the batter more than I should have both during the creaming stage of the recipe and after adding the flour. As a result, the cookies came out light and airy, and I was able to taste the butter more prominently in this batch than in others.

The ingredients you used could be the culprit – using different sugars, melted butter, baking powder or baking soda can alter a cookie's texture and taste.